Korean Stir-fried Seaweed and Anchovies
Gamtae myeolchi bokkeum is a crispy Korean banchan of dry-toasted anchovies tossed with gamtae seaweed and sliced almonds in a soy-syrup glaze. The anchovies are first toasted to mellow their fishiness, then quickly coated in the sauce before the delicate gamtae is folded in at the very end to preserve its ocean aroma and green color. Almond slices contribute a pleasant crunch that contrasts with the tiny anchovies. It stores well in an airtight container and makes an excellent make-ahead side for weekly meal prep.
Adjust Servings
Instructions
- 1
Break gamtae into large pieces and shake anchovies in a sieve to remove crumbs.
- 2
Dry-toast anchovies for 1 minute to reduce fishy notes, then set aside.
- 3
Heat oil and toast sliced almonds for 30 seconds.
- 4
Add soy sauce, cooking wine, and syrup; simmer on low for 20 seconds.
- 5
Add anchovies and coat quickly, then add gamtae and stir-fry for 20 seconds.
- 6
Turn off heat, finish with sesame oil and seeds, cool, and store airtight.
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